White Beans and Asparagus With Charred Lemon

The recipe seems to say to squeeze the lemons (and discard). That didn’t seem to give enough oomph, so I chopped the lemons fairly small and we tossed them into our bowls. Very nice addition. Otherwise prepared as written. On the boring side, perhaps not ideal as main course but could be quite nice as a side dish.

This recipe was a hit, even for carnivore guests (her words, not mine!) Added grated garlic, red pepper flakes and finished with parmigiano regiano. Will be making this again, love the brightness of the lemon coupled with the depth of the charred, wouldn’t have thought to do this myself

This can be a side dish for plain grilled salmon. Tangy, creamy, and healthy.

I normally don’t like much coconut milk based dishes. Too creamy and too coconutty. Unfortunately this recipe just reinforced it. Btw, it looks much mushier and creamier than shown on the photo.

Interesting, slightly odd. Per the comments, I added a splash of fish sauce, some minced ginger, a garlic clove, and some pepper flakes. It was plenty flavourful! I ate it with some rice, which was good. I’m looking forward to the leftovers. Olive oil at the beginning made no sense; I’d use a high-heat oil next time.

Better to slice asparagus spears in half lengthwise, ours were a bit tough.

Hear me out, y’all. While this was cooking, I tasted it and was not at all impressed. I was panicking a little because it’s dinner time, right? I had to think fast. I added quartered baby bella mushrooms, cauliflower rice, garlic and red pepper while it was still cooking. When I served it, I juiced more lemon, added basil and fresh grated parmigiano-reggiano and lots of cracked black pepper. Superb! Note: I only used one can of great northern beans. I think it also tastes better as it cools.

I was curious about this, but found it not very exciting. The lemons helped a lot, but I won't be making it again.

Simple but very tasty. I made mine with the addition of mustard-coated chicken breast - while I was cooking the lemons in the pan on one side, I added chicken on the other side and quickly seared it. Then I removed the lemon, left the chicken and continued with the recipe. I cooked asparagus a few mins first to make sure it's done, then added beans. This recipe is a nice addition to the roster of asparagus dishes, that goes beyond the usual risottos and soups. Will make it again.

Super interesting and rather simple recipe. The charred lemons really make this dish sing. I did find it a bit soupy, so would perhaps add less coconut milk in the future. The receipt is great as is. I added spinach at the end and a bit of Parmesan. I served with the option to garnish with thinly sliced leeks and Brussels sprouts (both charred) and red pepper flakes. Everyone seemed to enjoy it!

We really liked this recipe with the addition of some red chili flakes. Not bland at all. And so easy!

This was a surprisingly BIG hit with my family. Seeing in the notes about it being more like soup than sauce I cooked the coconut milk waaaaay down before adding the veggies. Thanks for a wonderful dish that will hopefully make my family less skeptical they will like other vegan recipes.

This was disappointing. It was so bland that I added green curry paste, lime juice and garlic. And it was still pretty bland.

Uninteresting, apart from the lemon.

I think this recipe could have benefited from more flavor in the broth. I found the flavor to be lacking. Disappointing because I was excited to find a cost-effective, simple, and healthy recipe.